Ww Creamy Mexican Soup
"This is a fantastic soup! It's so bright tasting and so low fat!! It definitely does NOT skimp on flavor and is WW friendly. This is NOT a taco soup...it's more like a salsa soup. Give it a try, I'm sure you will NOT be disappointed. :-)"
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 453.59 g ground chicken breast (or very lean ground beef)
- 1 jalapeno (or two, depends on your taste)
- 118.29 ml fresh parsley
- 236.59 ml cilantro
- 425.24 g cream-style corn
- 236.59 ml onion, chopped
- 425.24 g diced tomatoes
- 1419.54 ml water
- 8 chicken bouillon cubes
- 425.24 g pinto beans, drained & rinsed (or black beans)
- salt
- pepper
- 4.92 ml garlic powder
- 2.46 ml cayenne pepper
- 78.78 ml non-fat powdered milk
- 226.79 g fat free cream cheese
directions
- Brown chicken breast (or very, very lean ground beef), add water, bullion cubes, diced tomatoes, pinto beans and spices to browned meat.
- In food processor, grind up onion, parsley, cilantro, creamstyle corn and jalapeno. Add mixture to the pot.
- Simmer for a few minutes and then lower heat. Add powdered milk and cheese, when cheese is melted it is ready to serve.
- Serve over baked tortilla chips, which is optional for additional WW points. We used the light tortilla chips and found they got slimy. (IEW!) So, we'll opt for no chips in the future.
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Reviews
-
I made this today as my last recipe for PAC. What drew me to it was the way you combined the cilantro, jalapeno, parsley, corn & onion! So interesting! I had to omit the powdered milk unfortunately as I couldnt find it anywhere. This soup was very tasty and next time I may increase the jalapenos as I like a kick to my food. Thanks again!
